Preheat oven to 400°F (200°C).
Dredge chops in flour, shaking off excess.
Using a fork, beat egg yolk and milk together in a bowl. Dip chops in egg-milk mixture, then in breadcrumbs.
In a skillet, melt half the butter and cook mushrooms for 2 minutes. Set aside.
In the same skillet, melt remaining butter over medium-high heat and brown chops 2-3 minutes per side.
Top each chop with a bit of the mushrooms, a slice of ham folded in two and a slice of cheese. Bake for 5 minutes.
Garnish with green onion and parsley, season and serve.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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